Total Time
35mins
Prep 20 mins
Cook 15 mins

This is another excellent stir fry written in a hand I don't recognize. It is quite good however. The times are a guess. Freezing the meat the night before makes slicing easier.

Ingredients Nutrition

  • Sauce

  • 4 teaspoons cornstarch
  • 12 cup chicken stock (homade is best)
  • 14 cup rice wine (dry sherry will work)
  • 1 12 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons oyster sauce
  • 2 teaspoons thai sriracha chili sauce (I like "Flying Goose" brand)
  • Main Ingredients

  • peanut oil, as needed
  • 1 lb top sirloin steak
  • 10 scallions, cut into 3/4 inch pieces tops and all
  • 1 inch fresh ginger, freshly grated
  • 4 cloves garlic, freshly minced
  • 1 cup roasted cashews
  • 1 cup baby carrots, jullienne
  • 4 -5 sprigs fresh thyme

Directions

  1. Cut the steak into 1 1/2 inch wide strips, with the grain.
  2. Bag and freeze overnight.
  3. Cut into 1/8th inch slices across the grain.
  4. Allow to thaw.
  5. Mix the sauce ingredients and set aside.
  6. Heat wok over high heat.
  7. Add 2 TBS oil, swirl to coat.
  8. Add 1/3 of the meat.
  9. Stir fry 4-5 minutes'til brown.
  10. Remove, set aside.
  11. Repeat'til all meat is browned and set aside.
  12. Reheat wok.
  13. Add 3 TBS oil.
  14. Swirl to coat.
  15. Add Scallions, Ginger, Garlic, and Cashews.
  16. Stir fry 2 minutes.
  17. Add sauce mixture and meat.
  18. Cook, stirring all the while'til sauce thickens.
  19. Serve over Jasmine or Basmati Rice cooked with a green cardamom pod, garnished with Carrots and Thyme leaves.

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